Vacancy Questions Preview

Vacancy Questions Preview

Label

Grade:
08

Carefully read each question and all possible answers before selecting a response. Some questions will be used to screen out ineligible applicants. Applicant errors in responses will not be corrected. You are responsible for the accuracy of your application.

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1.You must have experience of sufficient scope and quality to do the work of the position. Your application must show that you have sufficient training and experience to perform the duties of the position as described in the VACANCY ANNOUNCEMENT. Do you meet the requirements for this position?

Yes

No

NOTE: Your resume must clearly document in detail how you possess the qualifications to successfully perform the duties of this position at the journeyman level. Failure to specifically identify skills equivalent to a journeyman may result in your being found ineligible. This information along with your responses to the assessment questions will be used to determine your qualifications for the position.

ASSESSMENT QUESTIONS

LISTED BELOW ARE GROUPED STATEMENTS RELATING TO THE ASSESSMENTS/COMPETENCIES NECESSARY FOR THE POSITION. Read each question carefully and select the answer choice that best describes your experience.

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2.Cook Supervisors must have the ability to lead other workers or supervise subordinates, to deal objectively and harmoniously with them, and to render sound decisions. From the choices below, please select the one that best describes your experience.

I have experience as a foreman supervising small groups of workers; and/or I have provided training for new workers; and/or I have experience in supervising small groups of inmates in a correctional setting; and/or I have experience in organizing work assignments, estimating time and material and evaluating performance.

I have experience as a foreman supervising journeyman workers in the line of work; and/or I have been responsible for estimating material, equipment and manpower needs; and/or I have scheduled workflow and work assignments and trained helpers, apprentices or intermediate workers.

I have experience in leading workers as a regular assignment; and/or I have organized material, tools and equipment common to the trade; and/or I have helped train new workers; and/or I have supervised inmates in a correctional setting; and/or I have interpreted oral and written instructions for workers.

I have experience as a supervisor of an inmate crew in the line of work, in a correctional setting; and/or I have been responsible for estimating material, equipment and manpower needs; and/or I have assigned work according to individual abilities and scheduled workflow in keeping with security needs; and/or I have provided formal or informal training to members of the crew.

None of the above.

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3.Cook Supervisors must consider the aptitude for work with prisoners in the accomplishment of trades and labor functions in a correctional setting. From the choices below, please select the one that best describes your experience.

I have an interest in working in a correctional institution.

I have some experience with correctional administration, criminology, penology or related field or have experience as a correctional officer supervising inmates on a day-to-day basis in a correctional institution; and/or I have a strong interest in corrections as evidenced by courses I have completed in criminology or related fields or volunteer work in related areas.

I have experience as a foreman supervising an inmate crew on a day-to-day basis in a correctional institution.

None of the above.

4.Cook Supervisors must have the ability to keep things neat, clean and in order. They must also have a knowledge of handling and storing of foodstuffs. From the choices below, please select the one that best describes your experience.

I have been the head cook in a boarding school, penal institution, hospital, military establishment or other institution, requiring quantity cooking to feed a large group of persons three meals a day, seven days a week.

I have been supervisor of a cooking staff, preparing meals for large groups of people, requiring determinations of food display, freshness of foods, and the storage of foodstuffs.

I have worked as a cook or cook helper, unloading food supplies for storage.

None of the above.

5.Cook Supervisors must be knowledgeable of trade practices, alternative methods and tricks of the trade. From the choices below, please select the one that best describes your experience.

I have been supervisor of a cooking staff, preparing meals for large groups of people, requiring determinations on quantity needed and serving time (i.e., food catering service, supervisor of cafeteria-style restaurant, institutional cooking).

I have worked as a cook or cook helper, assisting in the preparation of meals for large groups, preparing foods for cooking, dishing up and serving prepared foods.

I have supervised a large kitchen or bakery operation, performing quantity cooking or taking and making determinations on a daily basis to prevent spoilage and waste.

None of the above.

6.Cook Supervisors must have the ability to interpret instructions and directives and to carry out oral and written orders. They must also have the ability to comply with rules, regulations and policies. From the choices below, please select the one that best describes your experience.

I have followed general instructions when making menu changes, changes in meal times, emergency changes in quantities needed or types of equipment to use.

I have experience determining my own work procedures to accomplish assigned food preparation duties; and/or I have complied with instructions received.

I have been the supervisor or leader over a group of food service workers which required interpreting menus, work schedules, increasing or decreasing quantities of foodstuffs needed and servings required; and/or I have instructed workers in the use of manuals and cookbooks relating to quantity cooking.

None of the above.

7.Cook Supervisors must have the ability to effectively use tools and equipment. They must also have the ability to make operating adjustments and minor repairs to equipment. From the choices below, please select the one that best describes your experience.

I have journeyman cook experience or trade school experience which involved on-the-job training or instruction in the use and operating of cooking and baking equipment.

I have worked as a cook helper or baker where I assisted with minor repairs to equipment, checked steam tables, etc; and/or I have carried out instructions on cleaning methods for different kinds of equipment.

I have been a supervisor who has directed others in the use and care of cooking and baking equipment; and/or I have selected and purchased equipment for a restaurant, large kitchen or bakery.

None of the above.

8.Cook Supervisors must be knowledgeable of food and food products and have the ability to substitute products. They must also have the ability to distinguish freshness of foods. From the choices below, please select the one that best describes your experience.

I have been a cook, helper or food service worker assigned specific tasks such as preparing all desserts, salads and breads or assisting as a fry-cook; and/or I have helped in counting stock items for inventory.

I have been a supervisor or leader over food service workers preparing a variety of foods or serving as a cook in a large food service operation with supervised responsibility for selecting and purchasing foodstuffs for planned menus.

I have been a training instructor, cook or baker, giving on-the-job training in a large food service operation or performing quantity cooking requiring three meals a day, seven days a week; and/or I have experience in ordering foods and changing menus when supplies are not received on time.

None of the above.

9.Cook Supervisors must have the ability to perform duties with dexterity and safety. They must be able to coordinate different food preparation times. From the choices below, please select the one that best describes your experience.

I have worked as a cook, head cook or training instructor where staff were given special training in safe cooking practices.

I have performed quantity cooking without evidence of on-the-job injury.

I have performed cooking duties without hazard to myself or others.

None of the above.

Grade:
All Grades
1.How did you hear about this employment opportunity with the Bureau of Prisons (BOP)?

Private information service

Magazine

Newspaper

Radio

Television

Poster/Flyer

Private employment office

State Employment/Unemployment Office or Career Service Center

State or local Job Information Center

BOP Employee Services Department (bulletin board or other form announcement)

School or college counselor or other official

Agency or other Federal government recruitment at school or college

Recruitment event (other than school or college)

Friend or relative working for the BOP

Friend or relative not working for the BOP

Religious organization

USAJOBS, the official job site of the US Federal Government

BOP Website

Internet job site

Contacted the BOP on my own

Military publication

Military Separation Center

Professional Organization

Federal Job Publication (i.e., Federal Jobs Digest, etc)

Discover Corrections

Washington DC Diversity

Other

Thank you for applying for a position with the Federal Bureau of Prisons. We appreciate you taking the time to complete this survey.

This is a Federal job application system. Providing false information, creating fake IDs, or failing to answer all questions truthfully and completely may be grounds for not hiring, for disbarment from Federal employment, or for dismissal after the applicant begins work. Falsifying a Federal job application, attempting to violate the privacy of others, or attempting to compromise the operation of this system may be punishable by fine or imprisonment (US Code, Title 18, section 1001).